Vegetarian Stuffed Sweet Peppers

4 large sweet peppers, halved and cored

3 tablespoon olive oil, divided

1 onion, diced

1 hot chile pepper, finely minced

1 teaspoon ground cumin

2 cloves garlic, minced

1½ cups cooked pinto beans or black beans

Kernels from 2 ears corn

1 cup cooked quinoa or brown rice

1 cup cherry tomatoes, quartered

6 scallions, finely sliced

1 bunch cilantro, finely chopped

1 teaspoon lime juice, plus more to taste

Salt and pepper, to taste

4 ounces cheddar, mozzarella, or Monterey Jack cheese, shredded

Heat the oven to 450ºF. Place the peppers cut side down on a sheet pan and drizzle with 1 tablespoon of oil, until the peppers are coated. Sprinkle with salt and cook for 15 to 20 minutes, until the peppers begin to blister. Remove from the oven and set aside.

Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion, hot chile, and a pinch of salt and cook for about 5 minutes, stirring occasionally, until the onion softens. Add the cumin and garlic and cook for another minute, until fragrant.

Add the beans and corn and cook for another 3–5 minutes, until heated through. Turn off the heat and stir in the cooked quinoa or rice, tomatoes, scallions, and cilantro. Add the lime juice and season with more salt and pepper to taste.

Stuff each pepper half generously with the filling and sprinkle with cheese. Bake in the oven for about 10 minutes, until the cheese is melted and bubbly. Remove from the oven, garnish with more fresh herbs, and serve.